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From the farm

Our mission is to encourage the nation to Eat Better Meat. These are recipes & tips for you to try at home in your own kitchen. From Michelin Starred Chef Jeff Baker To Cook At Home From Farmison & Co - Voted Online Butcher Of The Year 2016. Enjoy!

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Feb 13th 2019

Meet The Farmer: Stuart Raw

  Chris Berry talks with farmer supplier Stuart Raw of Castle Bolton, North Yorkshire   Factfile: Stuart Raw – Farmer Dexter Cattle Ex-Dry Stone Waller   Working with…

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Feb 13th 2019

Hearts will melt this Valentine’s Day but act fast!

Chris Berry talks love, passion and amore with the romance of food Love is expressed in many ways. Kissing, holding hands and a myriad of other gestures but…

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Feb 4th 2019

Swaledale mutton and lamb as distinctive as the sheep themselves

Chris Berry tells of the Yorkshire breed’s increasing popularity There’s something rather special about the Yorkshire Dales and the North York Moors. The rugged beauty of lush green…

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Jan 3rd 2019

Burns Night preparations under way for Tartan celebration

Chris Berry takes a wee dram of a look at the history and tradition of haggis   There’s probably no better time to claim a family link to…

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Dec 24th 2018

Celebration Beef For The Biggest And Best Of Times

Farming and livestock writer Chris Berry, brings beef to the festive feast. It’s December and we all know what that means. While ‘tis the season to be jolly,…

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Dec 20th 2018

Our Guide To Christmas Cooking Times

Hosting Christmas Day can be a stressful experience. In this article, our Michelin star chef Jeff, takes you through the ins and the outs of all you need…

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Dec 18th 2018

Freezing & Defrosting: The Ultimate Guide

Why freeze meat? What is freezer burn? Does freezing kill bacteria/germs? The ‘Danger Zone’ The best way to prepare meat for the freezer Vacuum machines What meat can…

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Nov 20th 2018

How To Cook Wagyu Sirloin Steak

Literally translating as ‘Japanese beef’, Wagyu denotes meat from four highly prized cattle breeds and is thought to originate from native cattle from the British Isles. Meticulous breeding…

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Nov 5th 2018

The Rise and Rise of British Charcuterie

British charcuterie has snuck up on us and is gaining momentum as I write.  The past fifteen years have produced charcuterie enthusiasts in nearly every region in Britain…

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Nov 2nd 2018

How To Carve A Whole Roast Turkey

10 Simple Steps For A Perfectly Carved Turkey Carving your festive turkey can be a little daunting, especially if it’s your first time hosting this year, however it’s…

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Nov 2nd 2018

How To Carve A Whole Roast Goose

A Few Simple Steps To A Perfectly Carved Goose Carving a Goose can be a little daunting, it is actually quite simple, here’s my guide with easy step-by-step…

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Oct 26th 2018

How to Roast Lamb: Our Definitive Guide

History Of The Roast Lamb At Easter Why Mint Sauce? When Is Lamb Not Lamb? Choosing The Right Joint For You Jeff’s Preferred Roasting Joints How To Know…